Following is a sample of what Chef at Your Door can prepare for you!
Poultry
Chicken adobo
Fresh chicken halves roasted and finished in a rich and savory adobo sauce
Italian herb- and garlic-roasted chicken
Whole chicken studded with garlic slivers, rubbed with extra-virgin olive and a medley of herbs roasted to tender perfection.
Chicken and seared spinach
Chicken breast sautéed with lemon, white-wine, capers, artichokes and mushrooms.
Slow-roasted duck, sauce of orange, honey and cilantro
Whole duck stuffed with oranges and garlic and roasted, and sauced with a spicy honey-cilantro sauce.
Chicken Parmesan
A classic dish gets a modern twist with a Parmesan-panko crumb crust and a sauce of simple crushed plum tomatoes and garlic.
Southwestern turkey meatloaf
A flavorful and healthful blend of ground turkey, herbs and savory marinara sauce.
Spicy grilled quail
Marinated quail rubbed with a blend of satay seasoning and chiles and grilled.
Cajun blackened chicken
Fresh chicken breasts rubbed with Cajun spices and seared in a cast-iron skillet.
Chile-lime marinated chicken
Chicken breasts marinated in lime juice, onion, cilantro and chiles in adobo sauce, grilled and served with pico di gallo.
Fire-roasted rosemary and garlic chicken
Whole chicken marinated in olive oil, garlic and rosemary slow-roasted over an open flame.
Braised chicken Marsala
Chicken pieces fried and braised in a rich stock,
Southern-fried chicken
Twice-dipped, pan-fried chicken served with chicken gravy.
Marinated and turkey cutlets with orange and garlic
Turkey cutlets marinated in olive oil, sage, brown sugar, garlic and fresh orange juice and grilled.
Beef and Lamb
Adobo-marinated flank steak
Flank steak long-marinated in a spicy adobo pepper and soy sauce marinade, grilled to your liking and sliced paper thin.
Apple meatloaf
A sweet and savory blend of ground beef, onions, spices and apples.
Smoky-rubbed rib-eyes
Well-marbled rib-eye steaks rubbed with smoked paprika, garlic and blended herbs and grilled to your liking.
Ranch-hand stew
Chunks of beef, carrots, potatoes, celery and onions slow simmered in beef stock and red wine.
Blackened beef
Your choice of filet mignon, sirloin or rib-eye steak rubbed in Cajun spices and seared in a cast-iron skillet.
Roast leg of lamb
Studded with garlic and rubbed with olive oil and oregano.
Grilled lamb chops with sweet-chile sauce
Grilled lamb chops served with a red wine-shallot reduction, chili powder, garlic and shallots.
Seared lamb chops with rosemary butter
Served with mounds of mashed potatoes—this dish can't go wrong.
Lamb stew with leeks
Tender lamb shoulder slow cooked with leeks and onions and served over orzo or rice.
Cumin-rubbed lamb chops with yogurt-mint sauce
A rub of cumin and smoked paprika makes a wonderful contrast with the cool, tangy yogurt sauce.
* Many veal recipes also available upon request.
Jamaican coffee-marinated pork loin
A mixture of garlic, ginger, cinnamon, molasses and coffee make this unique and memorable.
Grilled pork chops with garlic-rosemary butter
Center-cut pork chops grilled to juicy perfection, finished with coins of garlic-rosemary butter.
Cranberry-glazed pork loin
Grilled pork tenderloin topped with a sauce of cranberries, brown sugar and tart apples.
Garlic-lime marinated pork
Your choice of pork loin or chops marinated in garlic and lime, pan seared and finished with cilantro and brown sugar.
Roasted balsamic and sour-cherry pork
Whole pork loin slow roasted and topped with a sauce of sour cherries, shallots and cinnamon.
Roasted honey-mustard pork tenderloin
Pork tenderloin marinated in stone-ground mustard, honey and rice-wine vinegar, roasted along with whole red onions and sweet potatoes.
Jamaican jerk pork chops
Center-cut pork chops rubbed with a blend of jerk spice and brown sugar and slow-grilled.
Maple-balsamic pork tenderloin
A CookingLight magazine classic. Grilled pork topped with a reduction of balsamic vinegar and maple syrup.
Seafood
Blackened seafood
Your choice of any firm-fleshed fish such as tuna, swordfish, grouper, jumbo shrimp, rubbed with Cajun spices and seared in a cast-iron skillet.
Seared ahi tuna with wasabi mayo
Fresh tuna seared rare (rosy red in the center) and served with a spicy wasabi mayonnaise or chile sauce.
Paella
A classic seafood luxury: a blend of shellfish, chorizo, Arborio rice, vegetables and saffron.
Whitefish meuniere
Your choice of whitefish, such as sole, tilapia, flounder, etc., sautéed in browned butter and lemon. Also can be broiled.
Baked tilapia in mustard-cream sauce
This simple dish gets a rich kick from
Tilapia with lemon-peppercorn sauce
Fresh tilapia sautéed in olive oil and white wine and finished with a sauce of butter, lemon and green peppercorns.
Grilled whole red snapper
Whole red snapper stuffed with aromatic herbs, fruits and vegetables, grilled until moist and tender and served whole.
Salmon with satay-brown sugar crust
Fresh salmon rubbed with satay seasoning and brown sugar, grilled and served with lime.
Coconut shrimp with tangy-sweet chutney
Jumbo shrimp breaded in panko and shredded coconut, fried and topped with mango-chile chutney.
Pasta
Linguine and porcini
Porcini mushrooms sautéed with garlic, bacon and herbs, sauced with cream and Parmesan.
Tortellini with spinach and prosciutto
Cheese-stuffed tortellini tossed with cream, marinara, spinach, prosciutto and crushed pepper.
Linguine with white clam sauce
A robust stock of clams, white wine, garlic and herbs tossed with linguine—one of Chef Steve's favorites. Shrimp and/or mussels can be blended or substituted.
Arabiata
One taste of this spicy-hot blend of crushed plum tomatoes, onion, garlic and crushed red pepper tells you why the Italians call this "angry sauce." Shrimp makes a great addition.
Putanesca
A favorite of U.S. troops traveling through Italy and stopping at its brothels in WW II, putanesca blends marinara, capers, olives, anchovies and diced pickles and is served over pasta. Even better with mussels.
Vegetable lasagna
Layers of eggplant and zucchini commingle with mozzarella, ricotta and Pecorino-Romano cheeses between layers of pasta and marinara.
Classic lasagna
Fennel sausage and ground beef are blended with ricotta and mozzarella cheeses and layered between pasta and marinara.
Bolognese
A rich savory meat sauce of ground beef, veal and pork seasoned with celery, carrots, tomatoes and cheese.
Pesto and tomatoes
A blend of basil pesto, sundried tomatoes, Parmesan cheese and linguini. Shrimp and chicken make wonderful additions.
Soups
Roasted butternut squash with shallot
Savory pumpkin, yellow pepper and carrot
Cream of wild mushroom and sherry
Cuban black bean
Rich tomato and basil bisque
New England clam chowder
Manhattan clam chowder
Spicy southwestern chicken and tomato with lime and cilantro
Chilled seasonal melon
Zesty gazpacho (seasonal)
Hearty beef chili
Vegetable chili
White chili
Shrimp or lobster bisque
Seafood consommé
For more information, call 502-749-5165 or, for an electronic brochure about Chef at Your Door, e-mail chefsteve@insightbb.com. 
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